Barley Mushroom Casserole
|Onions||2 Medium, finely chopped|
|Garlic||3 Clove (15 gm), finely chopped|
|Fresh mushroom||1 Pound, sliced|
|Quick cooking barley||1 Cup (16 tbs)|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
In 2 1/2-quart casserole, combine butter, onion and garlic.
Cook, covered with lid, at HIGH 3 to 4 minutes, or until onion is tender.
Stir in remaining ingredients.
Cook, covered, at HIGH 5 minutes and at MEDIUM-LOW 5 1/2 to 6 1/2 minutes, or until barley is tender.
Let stand, covered, 5 minutes before serving.